Executive chef
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An Executive chef with over twenty four years of creativity and success within fine dining, luxury cruise lines and award winning restaurants.
Extensive skills gained within Double and Triple AA Rosette Hotels, Six Star Cruise lines and the private sector. With an emphasis on delivering consistency, world class food and attention to fine detail.
The opening and Launch Executive chef of the impressive Virgin Voyages where I oversaw all aspects of the Restaurant opening and implementation of the restaurants from the outset.
Instrumental in having successfully delivered the UK’s largest luxurious restaurant, The Ivy Spinningfields in Manchester UK in the capacity of Executive chef.
Executive Sous chef within several luxury six star cruise lines, managing several outlets and large brigades in excess of 100. Demanding exceptionally high standards continually striving to surpass expectation levels.
Optimises expansive, diverse culinary knowledge and skill set to create exceptional dishes and food concepts using only the finest and best sourced ingredients worldwide.
I am looking to further develop and expand upon my previous success’, within a company who can meet the high standards and expectations I have set to match my own aspirations.
